Cast Iron Newbie

[cravenchx]

Quote:
It doesn't get any better than this! I use the Martha White
Corn Meal Mix!!!
Put the cornbread in a glass of cold milk....HEAVEN on earth!

 

[OldGuy43]

Your going to fall in love with cast iron cookware. The next thing you'll want is a dutch oven.

I do not wash my cast iron with soap. Just hot water and a rough scrubber. Than I dry it for a few minutes on the fire.

 

[KDK1]

bigmike&nan :

Quote:
Just FYI, EVOO is not the best choice when coating your cast iron. It is much more acidic (something like 3X more acidic) than plain old veg. oil. Therefor not a good friend to iron... not trying to poop on your parade, just letting you know! I used to use it myself till someone enlightened me.

I'll have to tell my pans that since I've been doing just that to them for the last 25 years. I must have 15-20 pans, from tiny 4" babies to 14" skillets, got dutch ovens, Descoware dutch ovens and oval roasters. You name it I got it." EVOO is the lowest in acidity of the olive oils since it is the first COLD PRESS of the olives. Other olive oils, not called Extra Virgin would be more acidic. EVOO is 0.8% or less by law.​

Not a doubt in my mind that EVOO is less acidic than the other Olive Oils but that doesn't change the fact that it's almost three times higher than veg. oil. Like I said, not trying to poop on your parade, just stating facts.

 

[KenK]

I like cast iron for some things but not for most. The best way to season it is to fry food in it everyday. I'm not opposed to using soap but don't like to leave them to soak. I will not weigh in on the EVO argument, my ancestors used lard, bacon grease and Crisco.

You can buy better cast iron pots and pans at flea markets and antique stores than you can new. I wouldn't pay a crazy price for some old and rare pot but they really did a better job finishing back in the olden days when the "help" didn't get paid much.

To the poster that cleaned their heirloom pan; I cherish every little speck of crud on my great grandmother's pan. Might be the only thing holding it together at this point.

 

[cravenchx]

KenK,
that looks like mine! Passed from my grandmother.
Like you, I wouldn't touch it!

I scored big at an auction about 2 years ago. Very large
frying pan to small ones and every thing in between for about
$20 bucks, but they were new and had to be seasoned. As
far as evo, the smoking point is too low for me. I'll use Crisco
or vegetable oil.

 

[peeplessinNC]

I also use Crisco, never have used oil on any of my pans, and I massage it into the pores of the cast iron like cold cream. Then, put it upside down on a piece of foil in a 325 degree oven for about an hour. Turn off the heat and let it stay in the oven until cool. Wipe off the excess melted Crisco. Then repeat the whole thing two more times at least. And yes! the best way to season a new pan is to fry up a batch of french fries in hot oil - but I don't like the mess that comes with deep frying at home.

 

[smac]

I use vegetable oil, coarse kosher salt, and a dedicated cloth to clean & protect my cast iron pans. It keeps the cooking surface smooth and shiny. If I have cooked something that has a sticky sauce, I just add water to the pan & let the residual heat do the hard work then use my Lodge bristle scrub brush to finish the job. Wipes clean even after making tarte tatin where carmelized fruits have left a sticky mess. One thing you might wish to try if you have a good vent to the outside over your stove is blackened fish or steak. I highly recommend Paul Prudhomme blackened redfish magic. These are my favorite pans to use and are more useful than any nonstick pans that I have purchased. Those pans need coddling with cloths layered between them to protect the surface only to have them deteriorate within a few years of use, including an over-priced All-Clad non-stick. I have all kinds of cast iron from a very heavy antique covered dutch ovens for cooking over an open fire to a small 6" pan. My only complaint is the weight of my larger pans, but I probably could use the weight bearing exercise.

 

[chicken-wish]

I have to say that I've learned a lot here. I have several cast iron cook wares. I have one large pan (can't remember the measurments off hand) that is from new purchase about a year and a half ago. I love and I only use these for stove top cooking. I have a question for any one who's knowledgable about rust? Accidently forgot to clean my large pan one night before bed, and left it in the sink with water underneath it. Well, now I have rust on the bottom. Some of this scrubbed off with a brush but, I don't know what to do about the rest. I don't think it's a thick layer. Here's a picture. Any help to remove this would be great. Thanks!

 

[smac]

I have to say that I've learned a lot here. I have several cast iron cook wares. I have one large pan (can't remember the measurments off hand) that is from new purchase about a year and a half ago. I love and I only use these for stove top cooking. I have a question for any one who's knowledgable about rust? Accidently forgot to clean my large pan one night before bed, and left it in the sink with water underneath it. Well, now I have rust on the bottom. Some of this scrubbed off with a brush but, I don't know what to do about the rest. I don't think it's a thick layer. Here's a picture. Any help to remove this would be great. Thanks!

If the rust is really deep (and this looks like it might be), you may need to use steel wool, otherwise salt and oil will work. After you scrub all the rust away, wash it in soap & water then re-season your pan. That means brush a thin coat of vegetable oil on your pan and put it in a 250* oven for 1 hour. Recoat it with oil again and put it back in for 30 minutes. Wipe clean with a paper towel and it should be good better than new. Salt and oil is your cleansing and scrubbing agent each time you use your pan. Happy cooking!

 

[KBlue]

I love my cast iron. DH was raised with non-stick and frankly doesn't "get it". I have pans from my great grandmother that are still in tiptop shape. Other than eggs and boiling rice/noodles, I use my cast iron pans for everything and I don't see that changing any time soon.